Yeah. I had assumed they infused, soaked or injected the ethanol after cooking the hot dogs.
Also ethanol doesn’t get entirely cooked out of food. It depends on the cooking method and how long. It can take hours for the majority to be cooked out. But unless your dish is mostly alcohol or you’re eating an absolute ton of it, it probably won’t matter for blood alcohol level. It will matter for any recovering alcoholics, though!
I just realised that with the way I do ragout I’m half-way to running an illegal still. 110C-120C are definitely too hot to get a proper product but all I’d need to do is adjust the pressure regulating vent and attach a cooling coil… Recipe starts with “take equal parts by weight meat and wine”, there’s not a single drop of water in there that doesn’t come from wine, meat, or soffritto. Wine shouldn’t be acidic at all, neither too sweet, semi-dry is ideal. Meat should be any as long as it’s sliced into max 1cm thick slices, ideally well-marbled, ask your butcher for big pieces of soup meat. Soffritto as usual or to taste. Cook under pressure for 2-3 hours or longer if you don’t have pressure (then adding water as it’s disappearing), fish out the meat slices and turn them into a pulled pork like situation, back in and reduce until the liquid portion is about demi-glace, adding some dissolved gelatin (you can also cook bones but then you have splinters to deal with) and adjusting acidity with tomato paste, freeze in portions. Thaw in a pan while cooking your tagliatelle (fusilli also work very nice), adding some fresh frozen veggies works very well. Invite a Frenchman and an Italian, have them fight to the death over whether it’s Bourguignon or Bolognese.
In any case better open a window or just standing in the kitchen is going to get you drunk.
Yeah. I had assumed they infused, soaked or injected the ethanol after cooking the hot dogs.
Also ethanol doesn’t get entirely cooked out of food. It depends on the cooking method and how long. It can take hours for the majority to be cooked out. But unless your dish is mostly alcohol or you’re eating an absolute ton of it, it probably won’t matter for blood alcohol level. It will matter for any recovering alcoholics, though!
I just realised that with the way I do ragout I’m half-way to running an illegal still. 110C-120C are definitely too hot to get a proper product but all I’d need to do is adjust the pressure regulating vent and attach a cooling coil… Recipe starts with “take equal parts by weight meat and wine”, there’s not a single drop of water in there that doesn’t come from wine, meat, or soffritto. Wine shouldn’t be acidic at all, neither too sweet, semi-dry is ideal. Meat should be any as long as it’s sliced into max 1cm thick slices, ideally well-marbled, ask your butcher for big pieces of soup meat. Soffritto as usual or to taste. Cook under pressure for 2-3 hours or longer if you don’t have pressure (then adding water as it’s disappearing), fish out the meat slices and turn them into a pulled pork like situation, back in and reduce until the liquid portion is about demi-glace, adding some dissolved gelatin (you can also cook bones but then you have splinters to deal with) and adjusting acidity with tomato paste, freeze in portions. Thaw in a pan while cooking your tagliatelle (fusilli also work very nice), adding some fresh frozen veggies works very well. Invite a Frenchman and an Italian, have them fight to the death over whether it’s Bourguignon or Bolognese.
In any case better open a window or just standing in the kitchen is going to get you drunk.